Preview of Next Week's Themes

January  1, 2010

Starting Sunday at midnight, you can submit recipes for Your Best Couscous Dish and Your Best Way to Cook a Whole Fish.

See what other Food52 readers are saying.

  • pierino
  • lastnightsdinner
  • AntoniaJames
  • Amanda Hesser
    Amanda Hesser
  • Elycooks
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


pierino January 2, 2010
I have a jar of m'hamsa sitting next to me right now (Paula Wolfert thinks we should roll our own; ha!). Whole fish? I'm expecting (hoping) that Mother Teresa Jorge is going to offer us some grilled sardines, Portugal style. I won't have time to test that one myself before deadline.
lastnightsdinner January 2, 2010
Okay, I just snarfed about 8 bucks worth of good bourbon all over my keyboard laughing, Pierino. Thanks ;)

Do you think America is truly ready for some great sardine dishes (not to mention other oily fishes)? I'm not so sure - I adore them, but I think for many they're still a challenge, so I passed them up at the market today. Maybe I should reconsider.
AntoniaJames January 2, 2010
Bring those oily fish dishes on!! (I've loved them since I was a baby. According to my mother, I liked eating the fish catfood (canned) out of the bowl on the floor. The pediatrician assured her that it was okay, and probably explained why my hair was so shiny . . . .)
Amanda H. January 2, 2010
Funny because just today I was just deciding whether or not to put a marinated and grilled sardine recipe in a cookbook. I ended up going for it.
pierino January 2, 2010
Gopher it please. I love fish in tins, as do my chef friends. It has to be the right fishy in the proper tin. Let's say tuna As do Mar? But sardine-wise, shamless plug for Cannery Row Sardine Co.

But one of my standards is canned tuna, capers, chopped anchovy, tomato blah, blah.... with long pasta shape
Elycooks January 3, 2010
Love oily fishes. If not Food52, then when/where? Bring it!